Currently on our shelves

Blueberry Compote - Recipe

This Apricot Macadamia Cake is so quick to make. One bowl and 25 minutes of baking. It is also super fluffy and moist. The rustic look means there is no need to fuss with icing/frosting. It’s perfect just the way it is. A little dusting of icing sugar to finish it off is all you need.

Price Per Item:

R 0.00

Description

Ingredients:

Blueberry Compote

250 grams Frozen or fresh blueberries
Zest of approx. 1 Lemon
1 Tbsp Lemon Juice
2 Tbsp Honey

Blueberry & Granola Yoghurt Pots

Blueberry Compote
500 grams Plain or Greek yogurt
125 grams Fresh Blueberries
Granola
Honey for drizzling

Method

Blueberry Compote

Add the frozen or fresh (I used frozen) blueberries, the lemon juice, lemon zest and honey to a small saucepan
Cook on medium heat for 10 – 15 minutes, until the blueberries start to soften and release their juice and the mixture starts to thicken
Add the mixture to a jar, jug or tub and cool for a few minutes. Then place in the fridge to chill completely before using

Blueberry & Granola Yoghurt Pots

For the yoghurt pots, layer the chilled compote, yoghurt and granola as you wish in your preferred jars or containers. Feel free to either mix a little honey through the yoghurt or drizzle on top. Serve with some fresh blueberries

Recipe by Vanessa Vermaak @ My homemade Kitchen

Wild Standard Bag

Next delivery: Wednesday 16th October 2024

Beetroot (R26)
Carrots (R26)
Cos Lettuce (R25)
Fennel (R25)
Green Peas (R25)
Leeks (R26)
Roasting Onions 500g (R22)
Swiss Chard (R26)
VALUE = R201
YOU PAY R195

Blueberry Compote - Recipe

Blueberry Compote

Blueberry & Granola Yoghurt Pots

Blueberry Compote

Blueberry & Granola Yoghurt Pots

Information

Customer service

My account